Postharvest physiology and quality maintenance of fresh-cut nectarines and peaches.

Author(s) : GORNY J. R., HESS-PIERCE B., KADER A. A.

Summary

The optimal ripeness stage of whole nectarines and peaches to attain the maximal shelf life and eating quality of fresh-cut slices is between 13 and 27 N flesh firmness and the optimal storage conditions are 0 °C and 90-95% relative humidity. During the 1996 season, the authors determined the shelf-life of slices made from 13 cultivars or peaches and 8 cultivars of nectarines. Different controlled atmosphere compositions were tested, as well as different temperatures. Shelf life based on eating quality is shorter than shelf life based on visual appearance. Lack of ripe fruit juiciness and soft texture development are very important features.

Details

Original title: Postharvest physiology and quality maintenance of fresh-cut nectarines and peaches.
Record ID : 2000-1930
Languages: English
Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
Publication date: 1999/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Nectarine; Treatment; Physiology; Peach; Cut; Fruit